Small Fruit Cakes

Name: Small Fruit Cakes
Ingredients: 1 c. (2 sticks) butter (no substitute); 1 c. sugar; 5 eggs; 2 c. flour; 1 1/2 tsp. baking powder; 1 tsp. salt; 1/2 c. unsweetened pineapple juice; 1/2 lb. mixed red and green candied cherries (for topping); 2 c. white raisins; 2 lb. mixed candied fruit; 2 c. pecans, chopped; 1 1/2 tsp. light rum or 1 tsp. rum extract; 2 c. finely shredded packaged coconut

13 ingredients

9 steps

Ingredients

1 c. (2 sticks) butter (no substitute)
1 c. sugar
5 eggs
2 c. flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 c. unsweetened pineapple juice
1/2 lb. mixed red and green candied cherries (for topping)
2 c. white raisins
2 lb. mixed candied fruit
2 c. pecans, chopped
1 1/2 tsp. light rum or 1 tsp. rum extract
2 c. finely shredded packaged coconut

Directions

1

Cream butter until soft.
2

Cream butter and sugar until light and fluffy.
3

Add eggs, one at a time, mixing well after each.
4

Put fruit, nuts, raisins and coconut in large bowl; dust with 1/2 cup of the flour.
5

Sift remaining flour with baking powder and salt; add alternately to butter-sugar-egg mix with pineapple juice. Begin and end with flour.
6

Add floured fruits, nuts and rum; stir only until well blended.
7

Grease and flour pans or use paper cups 2/3 full.
8

Top with half cherry and press down.
9

Bake at 300° for 20 to 30 minutes.